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Monday, July 7, 2014

Banana Walnut Bread

Banana bread is one of may all-time favorites. My grandma used to bake us banana bread when we were kids, and I could never wait for it to cool properly, and would steal the 'heel' of the loaf and bloooooww on it until it was just cool enough to not completely burn my mouth.

When I got married and moved out I took the banana bread recipe just to find that it was loaded with sugar! A full cup of refined sugar, plus the natural sugar in the bananas. This would send my boys bouncing, and they are bouncy enough on their own.

So after spending some time trying to clean up our classic family recipe, I have settled on this one. It manages to keep the traditional banana bread taste, look, and feel, but has only 1 Tbsp of natural sweetener, uses high quality oil instead of butter and doesn't even use any eggs. The bananas in this recipe serve as both the binder and the sweetener!

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